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Cranberry-Sauced Meatballs

  • Cook Time: 2 - 3 hours (LOW)
  • Servings: 60
  • Course: Appetizers & Snacks

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  • 1 egg
  • 1/2 cup seasoned fine dry bread crumbs
  • 1/2 cup dried cranberries, snipped, or golden raisins, snipped
  • 1/4 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves or allspice
  • 2 pounds uncooked ground chicken or turkey
  • Nonstick cooking spray
  • 1 16-ounce can jellied cranberry sauce
  • 1 cup bottled barbecue sauce


Step 1

Preheat oven to 350 degrees F .

Step 2

For meatballs, in a very large bowl, beat egg with a fork. Stir in bread crumbs, dried cranberries or raisins, onion, salt, and cloves or allspice. Add ground chicken or turkey; mix well.

Step 3

Shape into 60 meatballs. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. Place meatballs in pan.

Step 4

Bake for 15 to 18 minutes or until done (165 degrees F ).*

Step 5

Meanwhile, in a 3 1/2- to 4-quart slow cooker lined with a Reynolds® Slow Cooker Liner, stir together cranberry sauce and barbecue sauce. Add cooked meatballs, stirring gently to coat.

Step 6

Cover and cook on low-heat setting for 2 to 3 hours or on high-heat setting for 1 to 1 1/2 hours. (Meatballs may be kept warm on low-heat setting for up to 1 hour more.) Serve with toothpicks.

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